<?xml version="1.0" encoding="UTF-8"?>
<Menu>

	<!--

A list of 7 meals, one for each day of the week

-->

	<Meal>

		<MealDate>4/1/2012</MealDate>
		<Name>Sunday Meal</Name>
		<NumDiners>3</NumDiners>
		<recipe>
			<head>
				<title>3-Step Cheesecake Recipe</title>
				<categories>
					<cat>Desserts</cat>
					<cat>Cakes</cat>
					<cat>Cheese</cat>
				</categories>
				<yield>8</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>2</qty>
						<unit/>
					</amt>
					<item>8 oz pkgs cream cheese; softened *</item>
				</ing>
				<ing>
					<amt>
						<qty>1/2</qty>
						<unit>cups</unit>
					</amt>
					<item>Sugar</item>
				</ing>
				<ing>
					<amt>
						<qty>1/2</qty>
						<unit>teaspoons</unit>
					</amt>
					<item>Vanilla</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit/>
					</amt>
					<item>Eggs</item>
				</ing>
				<ing>
					<amt>
						<qty>1/2</qty>
						<unit/>
					</amt>
					<item>Mini semi-sweet choco chips</item>
				</ing>
				<ing>
					<amt>
						<qty/>
						<unit/>
					</amt>
					<item>Graham cracker crust</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					* You can substitute "light" cream cheese Beat cream cheese, sugar and
					vanilla at medium speed until well blended. Blend in 2 eggs. Stir in
					chocolate chips then pour batter into graham cracker pie crust. (you may
					sprinkle 1/4 c mini semi-sweet chocolate chips on top if you desire) Bake
					at 350F for 40 min, or until center is almost set. Cool. For best results
					refrigerate for 3 hours.
					Source: TV Guide clipping

				</step>
			</directions>
		</recipe>
		<recipe>
			<head>
				<title>30-Minute Beef Stroganoff</title>
				<categories>
					<cat>Low-fat</cat>
					<cat>Beef</cat>
				</categories>
				<yield>4</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty/>
						<unit>x</unit>
					</amt>
					<item>Nonstick cooking spray;</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>pound</unit>
					</amt>
					<item>Round steak; cut into 1/4 in strips</item>
				</ing>
				<ing>
					<amt>
						<qty>2/3</qty>
						<unit>cups</unit>
					</amt>
					<item>;water;*</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>ounces</unit>
					</amt>
					<item>Mushrooms, sliced; canned</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>package</unit>
					</amt>
					<item>Dry onion soup mix;**</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>cup</unit>
					</amt>
					<item>Yogurt, plain, lowfat;</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Flour;</item>
				</ing>
				<ing>
					<amt>
						<qty>6</qty>
						<unit>ounces</unit>
					</amt>
					<item>Noodles, egg; cooked</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					In a frying pan sprayed with nonstick cooking spray, brown meat. Add water,
					mushrooms (including liquid), and soup mix. Cover and simmer for 15
					minutes.  In a small bowl, blend yogurt and flour; add to meat mixture.
					Cook and stir on low heat until mixture thickens. Serve over hot noodles.

					ORIGINAL POSTERS NOTES: *NOTE: For greater flavor with little or no fat
					add, substitute no fat beef broth or some wine for part of the water called
					for in the ingredients.

					**If you have a sensitivity to sodium, note that the dry onion soup mix may
					be high in salt.  I have also posted a recipe for onion seasoning mix in
					CAT 3 TOPic 31 that was posted on the board sometime back that enables you
					to use your own mix and control the amount of salt in it.

					Original Posted by C.FERRELL2 (Carol) Genie 6/12/93 Formatted for MM:dianeE

					From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

				</step>
			</directions>
		</recipe>
		<recipe>
			<head>
				<title>'egg' Salad</title>
				<categories>
					<cat>Salad</cat>
				</categories>
				<yield>4</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>8</qty>
						<unit>ounces</unit>
					</amt>
					<item>Tofu; medium firm, shredded</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit/>
					</amt>
					<item>Green onions; chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>tablespoon</unit>
					</amt>
					<item>Fresh parsley; chopped, or more</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>teaspoon</unit>
					</amt>
					<item>Curry powder</item>
				</ing>
				<ing>
					<amt>
						<qty>1/4</qty>
						<unit>cups</unit>
					</amt>
					<item>Mayo or almondaise (use your favourite)</item>
				</ing>
				<ing>
					<amt>
						<qty/>
						<unit/>
					</amt>
					<item>Salt + pepper to taste</item>
				</ing>
				<ing>
					<amt>
						<qty/>
						<unit/>
					</amt>
					<item>Paprika sprinkled on top</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					Mix the first six together until colour is consistent. For a large group,
					put lettuce leaves around the bowl first, pack in the 'egg' salad, then
					form a sunny happy face with a spoon. For some reason, people love it and
					get a real kick out of this.

				</step>
				<step>

					fatfree digest V96 #210

					From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
					Archive, http://www.erols.com/hosey.

				</step>
			</directions>
		</recipe>
	</Meal>

	<Meal>

		<!--

4 recipes

-->

		<MealDate>4/02/2012</MealDate>
		<Name>Monday Meal</Name>
		<NumDiners>10</NumDiners>

		<recipe>
			<head>
				<title>30-Min Beef Fajitas</title>
				<categories>
					<cat>Beef</cat>
					<cat>Mexican</cat>
				</categories>
				<yield>4</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>tablespoon</unit>
					</amt>
					<item>Vegetable oil</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Onion, cut in strips</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit/>
					</amt>
					<item>Garlic cloves, minced</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>tablespoon</unit>
					</amt>
					<item>Chili powder</item>
				</ing>
				<ing>
					<amt>
						<qty>1/4</qty>
						<unit>teaspoons</unit>
					</amt>
					<item>Salt</item>
				</ing>
				<ing>
					<amt>
						<qty>1/4</qty>
						<unit>teaspoons</unit>
					</amt>
					<item>Pepper</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>pound</unit>
					</amt>
					<item>Lean ground beef</item>
				</ing>
				<ing>
					<amt>
						<qty>1/2</qty>
						<unit>cups</unit>
					</amt>
					<item>Salsa</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Sweet red pepper, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Sweet green pepper, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>small</unit>
					</amt>
					<item>Zucchini, thinly sliced</item>
				</ing>
				<ing>
					<amt>
						<qty>4</qty>
						<unit/>
					</amt>
					<item>10-inch flour tortillas</item>
				</ing>
				<ing>
					<amt>
						<qty>2/3</qty>
						<unit>cups</unit>
					</amt>
					<item>Low-fat sour cream</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>teaspoons</unit>
					</amt>
					<item>Dijon mustard</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					In nonstick skillet, heat oil over medium-high heat; cook onion, garlic,
					chili powder, salt and pepper, stirring often, for 5 minutes or until onion
					is softened.

					Add beef and salsa; cook, breaking up beef with back of spoon, for about 3
					minutes or until beef is no longer pink. Add peppers and zucchini; cook,
					stirring, for 3 minutes or until tender-crisp and liquid has evaporated.

					Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or
					until warmed through. Stir sour cream with mustard. Divide beef mixture
					among tortillas and roll up. Serve with sour cream mixture.

					4 servings for $9.56CDN [Aug 95]

					Per Serving: about 545 calories, 31 g protein, 25 g fat, 49 g carbohydrate,
					good source calcium, excellent source iron

					Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers"
					Recipe by Canadian Living Test Kitchen

					[-=PAM=-]   PA_Meadows@msn.com
					Posted to MM-Recipes Digest V3 #342

					From: "Paul A Meadows" &lt;PA_Meadows@msn.com&gt;

					Date: Sat, 14 Dec 96 21:56:31 UT

				</step>
			</directions>
		</recipe>

		<recipe>
			<head>
				<title>24-Karat Brussel Sprouts Cups</title>
				<categories>
					<cat>None</cat>
				</categories>
				<yield>1</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>12</qty>
						<unit>medium</unit>
					</amt>
					<item>Brussel sprouts about 1 1/2 pounds</item>
				</ing>
				<ing>
					<amt>
						<qty>6</qty>
						<unit>ounces</unit>
					</amt>
					<item>Yukon Gold pottoes (or any kind of Russet potato), peeled and cut into 2 inch pieces</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Skim milk</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>tablespoon</unit>
					</amt>
					<item>Olive oil</item>
				</ing>
				<ing>
					<amt>
						<qty>1/8</qty>
						<unit>teaspoons</unit>
					</amt>
					<item>Salt</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>ounces</unit>
					</amt>
					<item>Smoked trout, skinned and flaked,,,,or=99 substitute smoked salmon</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Roasted red pepper, cut into 2 inch by 1/8 inch strips (get the ruler out)</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					Preheat oven to 350

					Trim stems, cut in half lengthwise, remove core leaving cups of darker
					green leaves. Steam sprout cups for 6 minutes or until they're tender when
					pierced with a sharp knife and are still bright green. Drain upside down on
					paper towels. Cook pototoes until tender , drain, ad0d milk, olive oil and
					salt.  Beat until smooth. Gently fold in trout. +1/4&gt; spoon into shells and
					place pepper strips on top. bas.øk=BF=E4=FDx=A7=D2 bake for 3 to 5 minutes.
					Posted to FOODWINE Digest 10 November 96

					Date:    Sun, 10 Nov 1996 13:14:04 -0600

					From:    Mary Hogan &lt;maryhogn@TENET.EDU&gt;

				</step>
			</directions>
		</recipe>

		<recipe>
			<head>
				<title>24-Hour Salad</title>
				<categories>
					<cat>Salad</cat>
				</categories>
				<yield>12</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>2</qty>
						<unit/>
					</amt>
					<item>Eggs; well beaten</item>
				</ing>
				<ing>
					<amt>
						<qty>1/4</qty>
						<unit>cups</unit>
					</amt>
					<item>Freshly squeezed lemon juice</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Sugar</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>dash</unit>
					</amt>
					<item>Salt</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Butter or margarine</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>cup</unit>
					</amt>
					<item>Heavy cream; whipped</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>cups</unit>
					</amt>
					<item>Miniature marshmallows</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>cups</unit>
					</amt>
					<item>Diced pineapple; drained</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>cups</unit>
					</amt>
					<item>Pitted white cherries; drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1/2</qty>
						<unit>cups</unit>
					</amt>
					<item>Diced oranges</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>cup</unit>
					</amt>
					<item>Halved and seeded grapes</item>
				</ing>
				<ing>
					<amt>
						<qty>1/4</qty>
						<unit>cups</unit>
					</amt>
					<item>Chopped blanched almonds</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					Combine eggs, lemon juice, sugar, and salt and cook over low heat until
					thick. Add butter and cool. Fold cream into cooled mixture. Combine this
					mixture lightly with marshmallows, well drained fruits, and nuts. Chill 24
					hours so the delicate flavors will blend. Yield: 12 servings.

					From &lt;The Progressive Farmer's Southern Country Cookbook&gt;, by the editors
					of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
					Archive, http://www.erols.com/hosey.

				</step>
			</directions>
		</recipe>

		<recipe>
			<head>
				<title>3 3 Rotini Salad</title>
				<categories>
					<cat>None</cat>
				</categories>
				<yield>1</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>package</unit>
					</amt>
					<item>(16 oz) Hodgson Mill Veggie Rotini</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(15 oz) kidney beans, rinsed and drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(15 oz) chickpeas, rinsed and drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(16 oz) green beans rinsed and drained (I omitted and substituted a can of black beans)</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>small</unit>
					</amt>
					<item>Red onion, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Red bell pepper, chopped (too expensive, I omitted and no one  noticed)</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Dijon mustard</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Vegetable oil (I used olive oil)</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Red wine vinegar (I used homemade tarragon and garlic  vinegar)</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Fresh parsley, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>(This</qty>
						<unit>is</unit>
					</amt>
					<item>from the back of the Hodgson Mill Veggie Rotini package and was an</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					immediate hit.)

					Prepare pasta according to package directions; draub,  Rinse under cold
					water and drain again.  In large bowl, stir together the pasta, all beans,
					onion, and bell pepper.  In a small bowl, prepare the dressing by stirring
					together mustard, oil, vinegar, and parsley.  Toss pasta with dressing and
					serve.  Serve 8.  For best results (flavor) cover and refrigerate for a few
					hours or overnight.

					Posted to MC-Recipe Digest V1 #260

					Date: Sat, 26 Oct 1996 13:47:25 -0400

					From: Kay Talbott &lt;talbott@mail2.wilmington.net&gt;

				</step>
			</directions>
		</recipe>

	</Meal>

	<Meal>

		<!--This meal has no recipes or diners - meal is being skipped-->

		<MealDate>4/3/2012</MealDate>
		<Name>Tuesday Meal</Name>
		<NumDiners>0</NumDiners>
	</Meal>
	
	<Meal>

		<!--

Same recipe 3 times to test shopping list creation

-->

		<MealDate>4/02/2012</MealDate>
		<Name>Wednesday Meal</Name>
		<NumDiners>7</NumDiners>



		<recipe>
			<head>
				<title>3 3 Rotini Salad</title>
				<categories>
					<cat>None</cat>
				</categories>
				<yield>1</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>package</unit>
					</amt>
					<item>(16 oz) Hodgson Mill Veggie Rotini</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(15 oz) kidney beans, rinsed and drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(15 oz) chickpeas, rinsed and drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(16 oz) green beans rinsed and drained (I omitted and substituted a can of black beans)</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>small</unit>
					</amt>
					<item>Red onion, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Red bell pepper, chopped (too expensive, I omitted and no one  noticed)</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Dijon mustard</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Vegetable oil (I used olive oil)</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Red wine vinegar (I used homemade tarragon and garlic  vinegar)</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Fresh parsley, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>(This</qty>
						<unit>is</unit>
					</amt>
					<item>from the back of the Hodgson Mill Veggie Rotini package and was an</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					immediate hit.)

					Prepare pasta according to package directions; draub,  Rinse under cold
					water and drain again.  In large bowl, stir together the pasta, all beans,
					onion, and bell pepper.  In a small bowl, prepare the dressing by stirring
					together mustard, oil, vinegar, and parsley.  Toss pasta with dressing and
					serve.  Serve 8.  For best results (flavor) cover and refrigerate for a few
					hours or overnight.

					Posted to MC-Recipe Digest V1 #260

					Date: Sat, 26 Oct 1996 13:47:25 -0400

					From: Kay Talbott &lt;talbott@mail2.wilmington.net&gt;

				</step>
			</directions>
		</recipe>

		<recipe>
			<head>
				<title>3 3 Rotini Salad</title>
				<categories>
					<cat>None</cat>
				</categories>
				<yield>1</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>package</unit>
					</amt>
					<item>(16 oz) Hodgson Mill Veggie Rotini</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(15 oz) kidney beans, rinsed and drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(15 oz) chickpeas, rinsed and drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(16 oz) green beans rinsed and drained (I omitted and substituted a can of black beans)</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>small</unit>
					</amt>
					<item>Red onion, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Red bell pepper, chopped (too expensive, I omitted and no one  noticed)</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Dijon mustard</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Vegetable oil (I used olive oil)</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Red wine vinegar (I used homemade tarragon and garlic  vinegar)</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Fresh parsley, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>(This</qty>
						<unit>is</unit>
					</amt>
					<item>from the back of the Hodgson Mill Veggie Rotini package and was an</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					immediate hit.)

					Prepare pasta according to package directions; draub,  Rinse under cold
					water and drain again.  In large bowl, stir together the pasta, all beans,
					onion, and bell pepper.  In a small bowl, prepare the dressing by stirring
					together mustard, oil, vinegar, and parsley.  Toss pasta with dressing and
					serve.  Serve 8.  For best results (flavor) cover and refrigerate for a few
					hours or overnight.

					Posted to MC-Recipe Digest V1 #260

					Date: Sat, 26 Oct 1996 13:47:25 -0400

					From: Kay Talbott &lt;talbott@mail2.wilmington.net&gt;

				</step>
			</directions>
		</recipe>

		<recipe>
			<head>
				<title>3 3 Rotini Salad</title>
				<categories>
					<cat>None</cat>
				</categories>
				<yield>1</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>package</unit>
					</amt>
					<item>(16 oz) Hodgson Mill Veggie Rotini</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(15 oz) kidney beans, rinsed and drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(15 oz) chickpeas, rinsed and drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(16 oz) green beans rinsed and drained (I omitted and substituted a can of black beans)</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>small</unit>
					</amt>
					<item>Red onion, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Red bell pepper, chopped (too expensive, I omitted and no one  noticed)</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Dijon mustard</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Vegetable oil (I used olive oil)</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Red wine vinegar (I used homemade tarragon and garlic  vinegar)</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Fresh parsley, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>(This</qty>
						<unit>is</unit>
					</amt>
					<item>from the back of the Hodgson Mill Veggie Rotini package and was an</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					immediate hit.)

					Prepare pasta according to package directions; draub,  Rinse under cold
					water and drain again.  In large bowl, stir together the pasta, all beans,
					onion, and bell pepper.  In a small bowl, prepare the dressing by stirring
					together mustard, oil, vinegar, and parsley.  Toss pasta with dressing and
					serve.  Serve 8.  For best results (flavor) cover and refrigerate for a few
					hours or overnight.

					Posted to MC-Recipe Digest V1 #260

					Date: Sat, 26 Oct 1996 13:47:25 -0400

					From: Kay Talbott &lt;talbott@mail2.wilmington.net&gt;

				</step>
			</directions>
		</recipe>

	</Meal>

	<Meal>


		<!--

single recipe, single ingredient, single step

-->

		<MealDate>4/5/2012</MealDate>
		<Name>Thursday Meal</Name>
		<NumDiners>3</NumDiners>
		<recipe>
			<head>
				<title>Single Ingredient Single Step Recipe</title>
				<categories>
					<cat>Desserts</cat>
					<cat>Cakes</cat>
					<cat>Cheese</cat>
				</categories>
				<yield>8</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty/>
						<unit/>
					</amt>
					<item>Graham cracker crust</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					* You can substitute "light" cream cheese Beat cream cheese, sugar and
					vanilla at medium speed until well blended. Blend in 2 eggs. Stir in
					chocolate chips then pour batter into graham cracker pie crust. (you may
					sprinkle 1/4 c mini semi-sweet chocolate chips on top if you desire) Bake
					at 350F for 40 min, or until center is almost set. Cool. For best results
					refrigerate for 3 hours.
					Source: TV Guide clipping

				</step>
			</directions>
		</recipe>
	</Meal>

	<Meal>

		<!--

Recipe with no directions
recipe with no ingredients
recipe with no header

-->

		<MealDate>4/6/2012</MealDate>
		<Name>Friday Meal</Name>
		<NumDiners>3</NumDiners>
		<recipe>
			<head>
				<title>3-Step Cheesecake Recipe</title>
				<categories>
					<cat>Desserts</cat>
					<cat>Cakes</cat>
					<cat>Cheese</cat>
				</categories>
				<yield>8</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>2</qty>
						<unit/>
					</amt>
					<item>8 oz pkgs cream cheese; softened *</item>
				</ing>
				<ing>
					<amt>
						<qty>1/2</qty>
						<unit>cups</unit>
					</amt>
					<item>Sugar</item>
				</ing>
				<ing>
					<amt>
						<qty>1/2</qty>
						<unit>teaspoons</unit>
					</amt>
					<item>Vanilla</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit/>
					</amt>
					<item>Eggs</item>
				</ing>
				<ing>
					<amt>
						<qty>1/2</qty>
						<unit/>
					</amt>
					<item>Mini semi-sweet choco chips</item>
				</ing>
				<ing>
					<amt>
						<qty/>
						<unit/>
					</amt>
					<item>Graham cracker crust</item>
				</ing>
			</ingredients>

		</recipe>

		<!--  recipe with no ingredients  -->
		<recipe>
			<head>
				<title>30-Minute Beef Stroganoff</title>
				<categories>
					<cat>Low-fat</cat>
					<cat>Beef</cat>
				</categories>
				<yield>4</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty/>
						<unit>x</unit>
					</amt>
					<item>Nonstick cooking spray;</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>pound</unit>
					</amt>
					<item>Round steak; cut into 1/4 in strips</item>
				</ing>
				<ing>
					<amt>
						<qty>2/3</qty>
						<unit>cups</unit>
					</amt>
					<item>;water;*</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>ounces</unit>
					</amt>
					<item>Mushrooms, sliced; canned</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>package</unit>
					</amt>
					<item>Dry onion soup mix;**</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>cup</unit>
					</amt>
					<item>Yogurt, plain, lowfat;</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Flour;</item>
				</ing>
				<ing>
					<amt>
						<qty>6</qty>
						<unit>ounces</unit>
					</amt>
					<item>Noodles, egg; cooked</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					In a frying pan sprayed with nonstick cooking spray, brown meat. Add water,
					mushrooms (including liquid), and soup mix. Cover and simmer for 15
					minutes.  In a small bowl, blend yogurt and flour; add to meat mixture.
					Cook and stir on low heat until mixture thickens. Serve over hot noodles.

					ORIGINAL POSTERS NOTES: *NOTE: For greater flavor with little or no fat
					add, substitute no fat beef broth or some wine for part of the water called
					for in the ingredients.

					**If you have a sensitivity to sodium, note that the dry onion soup mix may
					be high in salt.  I have also posted a recipe for onion seasoning mix in
					CAT 3 TOPic 31 that was posted on the board sometime back that enables you
					to use your own mix and control the amount of salt in it.

					Original Posted by C.FERRELL2 (Carol) Genie 6/12/93 Formatted for MM:dianeE

					From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

				</step>
			</directions>
		</recipe>

		<!--  recipe with no header -->

		<recipe>
			<ingredients>
				<ing>
					<amt>
						<qty>8</qty>
						<unit>ounces</unit>
					</amt>
					<item>Tofu; medium firm, shredded</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit/>
					</amt>
					<item>Green onions; chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>tablespoon</unit>
					</amt>
					<item>Fresh parsley; chopped, or more</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>teaspoon</unit>
					</amt>
					<item>Curry powder</item>
				</ing>
				<ing>
					<amt>
						<qty>1/4</qty>
						<unit>cups</unit>
					</amt>
					<item>Mayo or almondaise (use your favourite)</item>
				</ing>
				<ing>
					<amt>
						<qty/>
						<unit/>
					</amt>
					<item>Salt + pepper to taste</item>
				</ing>
				<ing>
					<amt>
						<qty/>
						<unit/>
					</amt>
					<item>Paprika sprinkled on top</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					Mix the first six together until colour is consistent. For a large group,
					put lettuce leaves around the bowl first, pack in the 'egg' salad, then
					form a sunny happy face with a spoon. For some reason, people love it and
					get a real kick out of this.

				</step>
				<step>

					fatfree digest V96 #210

					From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
					Archive, http://www.erols.com/hosey.

				</step>
			</directions>
		</recipe>
	</Meal>

	<Meal>

		<!--

4 recipes

-->

		<MealDate>04/7/2012</MealDate>
		<Name>Saturday Meal</Name>
		<NumDiners>0</NumDiners>

		<recipe>
			<head>
				<title>30-Min Beef Fajitas</title>
				<categories>
					<cat>Beef</cat>
					<cat>Mexican</cat>
				</categories>
				<yield>4</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>tablespoon</unit>
					</amt>
					<item>Vegetable oil</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Onion, cut in strips</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit/>
					</amt>
					<item>Garlic cloves, minced</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>tablespoon</unit>
					</amt>
					<item>Chili powder</item>
				</ing>
				<ing>
					<amt>
						<qty>1/4</qty>
						<unit>teaspoons</unit>
					</amt>
					<item>Salt</item>
				</ing>
				<ing>
					<amt>
						<qty>1/4</qty>
						<unit>teaspoons</unit>
					</amt>
					<item>Pepper</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>pound</unit>
					</amt>
					<item>Lean ground beef</item>
				</ing>
				<ing>
					<amt>
						<qty>1/2</qty>
						<unit>cups</unit>
					</amt>
					<item>Salsa</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Sweet red pepper, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Sweet green pepper, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>small</unit>
					</amt>
					<item>Zucchini, thinly sliced</item>
				</ing>
				<ing>
					<amt>
						<qty>4</qty>
						<unit/>
					</amt>
					<item>10-inch flour tortillas</item>
				</ing>
				<ing>
					<amt>
						<qty>2/3</qty>
						<unit>cups</unit>
					</amt>
					<item>Low-fat sour cream</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>teaspoons</unit>
					</amt>
					<item>Dijon mustard</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					In nonstick skillet, heat oil over medium-high heat; cook onion, garlic,
					chili powder, salt and pepper, stirring often, for 5 minutes or until onion
					is softened.

					Add beef and salsa; cook, breaking up beef with back of spoon, for about 3
					minutes or until beef is no longer pink. Add peppers and zucchini; cook,
					stirring, for 3 minutes or until tender-crisp and liquid has evaporated.

					Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or
					until warmed through. Stir sour cream with mustard. Divide beef mixture
					among tortillas and roll up. Serve with sour cream mixture.

					4 servings for $9.56CDN [Aug 95]

					Per Serving: about 545 calories, 31 g protein, 25 g fat, 49 g carbohydrate,
					good source calcium, excellent source iron

					Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers"
					Recipe by Canadian Living Test Kitchen

					[-=PAM=-]   PA_Meadows@msn.com
					Posted to MM-Recipes Digest V3 #342

					From: "Paul A Meadows" &lt;PA_Meadows@msn.com&gt;

					Date: Sat, 14 Dec 96 21:56:31 UT

				</step>
			</directions>
		</recipe>

		<recipe>
			<head>
				<title>24-Karat Brussel Sprouts Cups</title>
				<categories>
					<cat>None</cat>
				</categories>
				<yield>1</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>12</qty>
						<unit>medium</unit>
					</amt>
					<item>Brussel sprouts about 1 1/2 pounds</item>
				</ing>
				<ing>
					<amt>
						<qty>6</qty>
						<unit>ounces</unit>
					</amt>
					<item>Yukon Gold pottoes (or any kind of Russet potato), peeled and cut into 2 inch pieces</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Skim milk</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>tablespoon</unit>
					</amt>
					<item>Olive oil</item>
				</ing>
				<ing>
					<amt>
						<qty>1/8</qty>
						<unit>teaspoons</unit>
					</amt>
					<item>Salt</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>ounces</unit>
					</amt>
					<item>Smoked trout, skinned and flaked,,,,or=99 substitute smoked salmon</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Roasted red pepper, cut into 2 inch by 1/8 inch strips (get the ruler out)</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					Preheat oven to 350

					Trim stems, cut in half lengthwise, remove core leaving cups of darker
					green leaves. Steam sprout cups for 6 minutes or until they're tender when
					pierced with a sharp knife and are still bright green. Drain upside down on
					paper towels. Cook pototoes until tender , drain, ad0d milk, olive oil and
					salt.  Beat until smooth. Gently fold in trout. +1/4&gt; spoon into shells and
					place pepper strips on top. bas.øk=BF=E4=FDx=A7=D2 bake for 3 to 5 minutes.
					Posted to FOODWINE Digest 10 November 96

					Date:    Sun, 10 Nov 1996 13:14:04 -0600

					From:    Mary Hogan &lt;maryhogn@TENET.EDU&gt;

				</step>
			</directions>
		</recipe>

		<recipe>
			<head>
				<title>24-Hour Salad</title>
				<categories>
					<cat>Salad</cat>
				</categories>
				<yield>12</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>2</qty>
						<unit/>
					</amt>
					<item>Eggs; well beaten</item>
				</ing>
				<ing>
					<amt>
						<qty>1/4</qty>
						<unit>cups</unit>
					</amt>
					<item>Freshly squeezed lemon juice</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Sugar</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>dash</unit>
					</amt>
					<item>Salt</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Butter or margarine</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>cup</unit>
					</amt>
					<item>Heavy cream; whipped</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>cups</unit>
					</amt>
					<item>Miniature marshmallows</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>cups</unit>
					</amt>
					<item>Diced pineapple; drained</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>cups</unit>
					</amt>
					<item>Pitted white cherries; drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1/2</qty>
						<unit>cups</unit>
					</amt>
					<item>Diced oranges</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>cup</unit>
					</amt>
					<item>Halved and seeded grapes</item>
				</ing>
				<ing>
					<amt>
						<qty>1/4</qty>
						<unit>cups</unit>
					</amt>
					<item>Chopped blanched almonds</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					Combine eggs, lemon juice, sugar, and salt and cook over low heat until
					thick. Add butter and cool. Fold cream into cooled mixture. Combine this
					mixture lightly with marshmallows, well drained fruits, and nuts. Chill 24
					hours so the delicate flavors will blend. Yield: 12 servings.

					From &lt;The Progressive Farmer's Southern Country Cookbook&gt;, by the editors
					of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
					Archive, http://www.erols.com/hosey.

				</step>
			</directions>
		</recipe>

		<recipe>
			<head>
				<title>3 3 Rotini Salad</title>
				<categories>
					<cat>None</cat>
				</categories>
				<yield>1</yield>
			</head>
			<ingredients>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>package</unit>
					</amt>
					<item>(16 oz) Hodgson Mill Veggie Rotini</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(15 oz) kidney beans, rinsed and drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(15 oz) chickpeas, rinsed and drained</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>can</unit>
					</amt>
					<item>(16 oz) green beans rinsed and drained (I omitted and substituted a can of black beans)</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit>small</unit>
					</amt>
					<item>Red onion, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>1</qty>
						<unit/>
					</amt>
					<item>Red bell pepper, chopped (too expensive, I omitted and no one  noticed)</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Dijon mustard</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Vegetable oil (I used olive oil)</item>
				</ing>
				<ing>
					<amt>
						<qty>2</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Red wine vinegar (I used homemade tarragon and garlic  vinegar)</item>
				</ing>
				<ing>
					<amt>
						<qty>3</qty>
						<unit>tablespoons</unit>
					</amt>
					<item>Fresh parsley, chopped</item>
				</ing>
				<ing>
					<amt>
						<qty>(This</qty>
						<unit>is</unit>
					</amt>
					<item>from the back of the Hodgson Mill Veggie Rotini package and was an</item>
				</ing>
			</ingredients>
			<directions>
				<step>
					immediate hit.)

					Prepare pasta according to package directions; draub,  Rinse under cold
					water and drain again.  In large bowl, stir together the pasta, all beans,
					onion, and bell pepper.  In a small bowl, prepare the dressing by stirring
					together mustard, oil, vinegar, and parsley.  Toss pasta with dressing and
					serve.  Serve 8.  For best results (flavor) cover and refrigerate for a few
					hours or overnight.

					Posted to MC-Recipe Digest V1 #260

					Date: Sat, 26 Oct 1996 13:47:25 -0400

					From: Kay Talbott &lt;talbott@mail2.wilmington.net&gt;

				</step>
			</directions>
		</recipe>

	</Meal>
	
</Menu>
